“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” —James Beard
Nothing warms my soul (and believe me, it needs warming on these sub-zero days) than a basket of warm yeasty rolls straight from the oven. No matter how satisfying the meal, I always feel a little cheated if there are no rolls or bread offered. Oh, and as for those fancy-shmancy restaurants who offer "bread service", doling out one dinner roll at a time? They leave me feeling like Charles Dickens' "Oliver", pleading "Please sir, can I have more?". Just leave the basket, I beg you. You'll save a lot of repeat trips to my table!
You will remember these rolls; in fact, I know that you have made them yourself. I think we first discovered them at a chain steakhouse restaurant, although I can't remember which one at this point (so many have come and gone!). A little bit sweet, and nice and light, they make a wonderful dinner roll. But wait, there is more! They are also absolutely wonderful slightly warmed with butter and jam for breakfast. In fact, I can see these little gems fitting in well with breakfast, elevensies, lunch, brunch, supper, tea, dinner...... And, if that is not enough, warm some in the oven just before you leave for work in the morning and put them in your pockets - Edible Hand-warmers!!
sour cream dinner rolls (bread machine)
1/4 c. water
1/4 c. sour cream
1/4 c. butter cut into tiny pieces
1 egg
2 c. flour
1/4 c. sugar
1/2 tsp. salt
1 pkg. rapid rise yeast
Place ingredients in bread machine according to the manufacturer's instructions. Process on dough cycle. (In my machine this is about 1 1/2 hours). Turn dough out onto lightly floured surface. Knead dough 4 to 5 times.
Shape dough into 16 rounds and place on parchment lined baking sheet. Cover & let rise in a warm place for 40 minutes or until doubled.
Bake at 375 F. for 10-12 minutes.
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